Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe
Introduction
Santa Fe Chicken is a flavorful and easy slow cooker dish that combines tender, seasoned chicken with beans, corn, and a spicy enchilada sauce. Perfect for a busy weeknight, this recipe brings bold Southwest flavors to your table with minimal effort.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels
- 1 10-ounce can diced tomatoes with green chilies
- 10 ounces enchilada sauce
- 3 green onions, thinly sliced
- 1 cup Mexican cheese blend
Instructions
- Step 1: Season the chicken breasts on both sides with the taco seasoning.
- Step 2: In the crock pot, combine the black beans, diced tomatoes with green chilies, corn, green onions, and enchilada sauce. Stir gently to mix.
- Step 3: Place the seasoned chicken breasts on top of the mixture. Cover with the lid and cook on low for 3 to 4 hours until the chicken is cooked through.
- Step 4: Remove the chicken from the crock pot and shred it using two forks.
- Step 5: Return the shredded chicken back to the crock pot and stir to combine all the ingredients evenly.
- Step 6: Sprinkle the Mexican cheese blend over the top, cover again, and let sit for 5 minutes to allow the cheese to melt.
- Step 7: Serve the Santa Fe Chicken hot in tacos, burritos, quesadillas, or over rice for a satisfying meal.
Tips & Variations
- For extra heat, add a diced jalapeño or a few dashes of hot sauce to the mixture before cooking.
- Use leftover chicken or rotisserie chicken to speed up the cooking time.
- Swap black beans for pinto or kidney beans to vary the texture and flavor.
- Serve with fresh avocado slices or a dollop of sour cream for extra richness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat until warmed through. This dish can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and can add extra moisture and flavor. Just adjust the cooking time slightly if needed, as thighs can cook faster.
Is this recipe spicy?
The dish has a mild to medium spice level thanks to the taco seasoning and green chilies. You can adjust the heat by choosing mild or spicy taco seasoning and adding peppers or hot sauce if you prefer more kick.
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Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe
- Total Time: 3 hours 40 minutes
- Yield: 4–6 servings 1x
Description
This easy and flavorful Santa Fe Chicken recipe combines seasoned chicken breasts with black beans, corn, diced tomatoes with green chilies, and enchilada sauce, all slow-cooked to tender perfection. Topped with melted Mexican cheese blend and green onions, it’s perfect for tacos, burritos, quesadillas, or served over rice for a satisfying southwestern meal.
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons taco seasoning
Vegetables and Beans
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels
- 1 10-ounce can diced tomatoes with green chilies
- 3 green onions, thinly sliced
Other
- 10 ounces enchilada sauce
- 1 cup Mexican cheese blend
Instructions
- Season the chicken: Thoroughly coat both sides of the boneless, skinless chicken breasts with taco seasoning to infuse them with southwestern flavors.
- Prepare crock pot mixture: In the crock pot, combine the drained and rinsed black beans, corn kernels, diced tomatoes with green chilies, sliced green onions, and enchilada sauce. Stir well to evenly distribute the ingredients.
- Slow cook the chicken: Nestle the seasoned chicken breasts on top of the mixture in the crock pot. Cover with the lid and cook on low heat for 3-4 hours, allowing the chicken to cook thoroughly and flavors to meld.
- Shred the chicken: Once cooked, carefully remove the chicken breasts from the crock pot. Using two forks, shred the meat into bite-sized pieces for easy mixing.
- Combine shredded chicken: Return the shredded chicken to the slow cooker and stir to integrate all ingredients evenly throughout the dish.
- Melt the cheese: Sprinkle the Mexican cheese blend over the mixture, cover the crock pot, and let it sit for 5 minutes to gently melt the cheese into the hot ingredients.
- Serve: Serve the Santa Fe Chicken hot as a filling for tacos, burritos, or quesadillas, or over a bed of rice for a hearty meal.
Notes
- You can substitute the taco seasoning with homemade blend for customized spice levels.
- Leftovers refrigerate well for up to 3 days and can be used in various Mexican dishes.
- For a spicier version, add diced jalapeños or hot sauce before cooking.
- If you don’t have a crock pot, this recipe can be adapted for stovetop simmering in a covered pot over low heat until the chicken is tender, about 1.5-2 hours.
- Use low-fat cheese to reduce calories if desired.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern Mexican
Keywords: Santa Fe Chicken, crock pot chicken, slow cooker chicken, Mexican chicken recipe, easy chicken dinner, southwestern chicken
